A Hearty Stew

We recently bought a beef roast that was about 5 pounds. It seems that when I fix a roast, we have roast beef for days – sandwiches, hash, anything you can think of with roast beef. Instead of cooking the whole thing, I divided it in half and froze it in two 2.5 pound packages. One of those packages was in the fridge and that’s what I was going to fix for lunch yesterday but I couldn’t think of how I wanted to fix it. Stew kept popping into my mind. I decided to check my favorite pressure cooking website before making a final decision and there was a recipe for Vegetable Beef and Rice Soup and that sounded like just what I wanted. The recipe called for 1 pound of ground beef but I used half of the 2.5 pound half a roast and cut it into little cubes about 1/2″ square. I browned those, then added the onion, garlic and celery (and a jalapeno pepper) the beef broth and V-8 juice. I pressure cooked that for about 12 minutes, then added the carrots, potatoes, rice, canned tomatoes and garbanzo beans and cooked under pressure for 6 minutes. I didn’t have any frozen peas so I left those out.

Vegetable Beef Soup with Rice

It was delicious! I think I’m going to add a bit of corn and maybe some frozen lima beans and have it again for lunch today.